Vegan Tater Tot Casserole will quickly become a family favorite! Topped with vegan cheese and crispy golden brown tots, it’s an incredibly delicious one-pan holiday side dish or easy weeknight dinner.
If you enjoy casseroles, try my Vegan Enchilada Casserole or Biscuit Topped Pot Pie for more comforting plant-based meals.
This Vegan Tater Tot Casserole rivals my Lentil Shepherd’s Pie. A savory, creamy filling of vegan ground meat, mushrooms and mixed vegetables gets a blanket of vegan cheese and a crisp layer of tater tots. It’s ideal for using up fridge ingredients, serving as a holiday side, or making an easy weeknight dinner.
Tater tots have that irresistible combination of soft potato interior and a crunchy exterior. They’re convenient too—you can buy them ready-made and layer them on top for a fast finish.
This vegetarian-style tater tot casserole features:
- Vegan ground meat (choose your favorite)
- Mushrooms for savory depth
- Frozen or fresh green beans and corn
- A creamy homemade gravy made without canned soup
Baked until bubbly with melted vegan cheese and golden tots, this casserole pairs beautifully with a Vegan Ham Roast or Vegan Turkey Roast for special occasions, or stands on its own as a hearty main.
What is a tater tot casserole?
Tater tot casseroles without meat combine simple, budget-friendly ingredients: a savory base of vegan ground meat and vegetables in a thickened gravy, topped with shredded vegan cheese and tater tots then baked until golden. They’re typically made in a single pan, easy to prepare ahead, and popular with kids and adults alike.
How to make a vegan tater tot casserole
Start by browning your vegan ground meat in a skillet over medium-high heat, breaking it up as it cooks. Add sliced mushrooms and sauté until softened, then stir in seasonings like cumin and oregano, plus salt and pepper to taste.
Sprinkle in flour and combine, then gradually add unsweetened coconut milk and vegan Worcestershire sauce. Stir in corn and green beans and simmer briefly until the mixture thickens. Transfer the filling to a prepared 9×13-inch casserole dish.
Top the filling with a layer of shredded vegan cheddar and arrange tater tots across the surface. Bake at 400°F (about 200°C) until the tots are golden and crisp and the casserole is heated through. Serve hot and enjoy.
Do you have to use Impossible Ground Beef?
No. Use any plant-based ground “beef” you prefer—Beyond, Gardein, or textured vegetable protein (TVP) are all good options (TVP should be rehydrated and seasoned). Cook whichever alternative you choose until it’s well browned before proceeding.
Tips and substitutions
- Vegetables – Frozen or fresh vegetables both work; increase quantities if you want more veg.
- Tater tots – Any brand is fine. Try sweet potato tots for a seasonal twist.
- Coconut milk – Unsweetened, unflavored vegan creamer can substitute for coconut milk. Other plant milks will work but yield a slightly less rich sauce.
- Cheese – A non-dairy cheddar-style shred pairs well—Follow Your Heart cheddar shreds are a great option.
Can it be made ahead of time?
Yes. Prepare the filling and place it in the baking dish, cover and refrigerate for up to two days or freeze for later. When ready to bake, add the cheese and tater tots on top and bake until heated through and the tots are crispy.
Serving suggestions
This one-pan casserole works well as a main for weeknights or as a hearty holiday side. Serve with a simple salad, dairy-free mac and cheese, or roasted asparagus. For a holiday spread, it complements stuffing, sweet potato casserole, or roasted Brussels sprouts.
Leftovers also make a tasty breakfast when topped with extra tots or served alongside a breakfast casserole.
More savory vegan casserole recipes
- Pumpkin Pasta Bake
- Chicken Broccoli Rice Casserole (vegan version)
- Chickpea Pot Pie
- Vegan Green Bean Casserole
Vegan Tater Tot Casserole
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Ingredients
- 12 ounce package Impossible (or other) ground beef*
- 8 ounces cremini mushrooms, sliced or chopped
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- salt + black pepper, to taste
- 2 tablespoons all-purpose flour (or gluten-free)
- 13.5 ounce can light coconut milk*
- 1 tablespoon vegan Worcestershire sauce
- 1 1/2 cups frozen corn (or canned)
- 1 1/2 cups frozen green beans (or fresh/canned)
- 2 cups vegan cheddar cheese shreds*
- 32 ounce bag tater tots
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch casserole dish.
- Cook the vegan ground meat in a skillet over medium-high heat until browned, breaking it up as it cooks.
- Add sliced mushrooms and sauté about 5 minutes until softened.
- Stir in cumin, oregano, salt and pepper.
- Sprinkle in the flour and stir. Slowly add the coconut milk and Worcestershire sauce, then add the corn and green beans. Simmer for about 5 minutes until slightly thickened.
- Transfer the mixture to the prepared dish, top with vegan cheese, then arrange tater tots in a single layer over the cheese.
- Bake uncovered for 30–40 minutes until the tots are golden and crispy. Serve immediately.
- Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or oven. You can also freeze the casserole before baking—no need to thaw, just bake until warmed through.
Notes
- I used Impossible brand, but any vegan ground “beef” such as Beyond or Gardein works. TVP can be used if rehydrated and seasoned more heavily.
- I used Follow Your Heart cheddar shreds. Any favorite non-dairy cheddar-style cheese is fine, or a stretchy vegan mozzarella if you prefer.
- Unsweetened, unflavored vegan creamer can substitute for coconut milk. Other plant milks will work but the sauce will be less rich.
- Swap in sweet potato tots for a seasonal variation, especially for Thanksgiving.
Nutrition
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Calories: 413 kcal
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Carbohydrates: 45 g
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Protein: 12 g
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Fat: 21 g
Did you make this recipe?
Mention @nora_cooks_vegan_ or tag #noracooks!